Iv found 3 bullace trees next to each other overflowing with bullaces ,when will they be sweet enough to eat November??
Bullaces
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Should be 
they're plums, and variable. Sometimes you can eat them just like sweet plums, others they're so sour that you need to cook them and use sugar.
Worth a try anyway I reckon
Nice find
they're plums, and variable. Sometimes you can eat them just like sweet plums, others they're so sour that you need to cook them and use sugar.Worth a try anyway I reckon
Nice find
I think we have a patch of bullaces, dark purple and similar to sloes, but at least double the size. Ours are sweet enough to eat raw but still too astringent to eat like plums. Ours tend to dry out before frosts as we don't get frosts until much later.
As it happens we've got a pan on the stove with them and some apples to cook before turning into a jelly. They're giving off a lovely plummy aroma.
As it happens we've got a pan on the stove with them and some apples to cook before turning into a jelly. They're giving off a lovely plummy aroma.
I made jam from them before but didn’t like it it tasted very tannic so this is why I’m curious iff there nice after a few frostsShould be
Worth a try anyway I reckon
Nice find
The ones I had last were really nice. Sweet, tasty, not astringent at all. I didn't even try making them into jam, we just ate them like cherries.
I have had others that, well, I could have made marmalade with them I reckon.
Every tree's different.
I find that plums still on the tree, if it's not a wet frost, just seem to shrivel up like prunes, but since there's not much flesh on them they end up not so appealing.
M
The fruit itself is very aesthetically pleasing to look at on a tree but I wish they was as sweet as cultivated plums though .
Find a plum tree and graft a branch onto one.
The Clyde valley that I live in (think upper reaches of the river not the industrial/city bit, we go up Clydeside to the country and down Clydeside to the shipbuilding) was the heartland of Scotland's orchards. Despite ever increasing urbanisation we still have a lot of fruit trees around. Plums were a bit of a favourite. Loads of apples, not so many pears but a lot of cherries and plums of every variety.
Many fruit trees among that lot graft well, and you can multi-graft onto a decent stock and get a variety on one tree.
The Clyde valley that I live in (think upper reaches of the river not the industrial/city bit, we go up Clydeside to the country and down Clydeside to the shipbuilding) was the heartland of Scotland's orchards. Despite ever increasing urbanisation we still have a lot of fruit trees around. Plums were a bit of a favourite. Loads of apples, not so many pears but a lot of cherries and plums of every variety.
Many fruit trees among that lot graft well, and you can multi-graft onto a decent stock and get a variety on one tree.
If they are a bitter variety, or astringent, try mashing them up into a moist paste and leave them for a day. The compounds responsible for the astringency may come into contact with enzymes that will break them down. It may then taste more palletable.
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